Let’s Eat Noodles! Celebrating National Noodle Month

Did you know that March is National Noodle Month? How will you be celebrating? Trying to make your own noodles is one of the best ways to experience National Noodle Month. The books listed below provide lovely noodle recipes and tips for creating noodle dishes at home. So why wait? Get cooking some delicious noodles today! (Note: descriptions are taken from the publishers) Send Noods : 50 Amazing Noodle Recipes That You Want Right Now by Chloe Godot Get the noods you really want! Things are looking hot. Chloe Godot’s Send Noods is a cleverly tantalizing book of 50 noodle recipes that will never fail to whet your appetite. When your actual DMs are just too cringeworthy and you’d rather have a bowl of ramen to keep you warm at night, turn to the cookbook that really satisfies.  That Noodle Life : Soulful, Savory, Spicy, Slurpy by Mike Le Oh, noodles! You’re so much fun. You’re so beloved! All your magical shapes, flavors, and textures. But no one obsesses over you quite like Mike Le and Stephanie Le, the-husband-and-wife team who are superstars in the food blog world. Their humbly named iamafoodblog boasts 186,000 followers on Instagram and receives 500,000 page views each month-and in it they profess their undying love for noodles in the most delicious, clever, and visually striking ways. That Noodle Life is their 75-recipe celebration of the myriad pleasures of noodles. Noodle Worship : Easy Recipes for All the Dishes You Crave from Asian, Italian and American Cuisines by Larone Thompson Indulge your taste buds with the creamiest, dreamiest, most deliciously drool-worthy noodle dishes. Tiffani and Larone of @noodleworship show you how to create the best noodles from around the world using simple, straightforward, flavor-packed recipes that are perfect for beginners and busy families.  Damn Good Chinese Food : Dumplings, Fried Rice, Bao Buns, Sesame Noodles, Roast Duck, Fried Rice, and More by Chris Cheung Like many of his predecessors, chef Chris Cheung was inspired by the place where he grew up, lived, worked, and ate. From take-out orders at tiny hole-in-the wall teahouses to the lush green vegetables piled high at the markets, celebration dinners at colossal banquet halls to authentic home-cooked meals, Chinatown’s culinary treasures and culture laid the groundwork for his career as a chef and serve as the creative force behind this book. The Vegan Pasta Cookbook : Deliciously Indulgent Plant-Based Versions of Italian Classics, Asian Noodles, Mac & Cheese, and More by Rebecca Hinbcke Discover endless pasta-bilities for every night of the week. Whether you seek simple yet delicious dinner ideas, vegan versions of your favorite noodle dishes or easy meals that increase your veggie intake, blogger Rebecca Hincke has a pasta for you. In this comprehensive collection, she shares 60 irresistible recipes–from time-honored Italian fare and Asian-inspired stir-fries to nourishing noodle soups, plant-powered pasta salads and more. Enjoy comforting classics like Creamy Stovetop Mac & Cheese, soothing Vegan Chicken Noodle Soup and hearty Spaghetti and Vegan Meatballs. Chinese Homestyle : Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More by Maggie Zhu Enjoy the bold flavors of Chinese food with 90 accessible plant-based recipes for the Western cook and kitchen. No wok required! With her popular blog, Omnivore’s Cookbook, Maggie Zhu is the go-to person for traditional Chinese recipes designed for the Western home cook, and over the past few years, she has been incorporating more plant-based cooking into her diet. In Chinese Homestyle, Maggie shares a wide range of foolproof vegan recipes that pack all the flavor and none of the meat. Xi’an Famous Foods : The Cuisine of Western China from New York’s Favorite Noodle Shop by Jason Wang Since its humble opening in 2005, Xian Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xian Famous Foods line up for while also exploring the vibrant cuisine and culture of Xian. This is a Book About Noodles by Brendan Pang If you’ve been searching for flavorful recipes within the realm of Asian cuisine that hit all the right notes, look no further than This is a Book About Noodles. Featuring 60+ noodle dishes, including recipes for incredible sauces and step-by-step guides for shaping a variety of homemade noodles from dough, this is a cookbook that will take you on a fantastic culinary journey.  Cooking with Chiles : Spicy Meat, Seafood, Noodle, Rice, and Vegetable-Forward Recipes from Around the World by Clifford A. Wright James Beard Award–winning author Clifford Wright is your guide to some of the world’s most flavorful and spicy cuisines with 75 authentic recipes featuring chili pepper heat. From salsa roja of Mexico to the kimchi of Korea, Cooking with Chiles presents these recipes with delicious accuracy and authenticity. Asian Noodles : 86 Classic Recipes from Vietnam, Thailand, China, Korea and Japan by Maki Watanabe If you’re an avid noodle lover–or ready to graduate from perennial favorite Ramen Noodles–look no further! Experienced Asian cookbook author Maki Watanabe provides all her secret recipes and tips for creating delicious Asian noodle dishes at home with minimal fuss and time. These 86 noodle recipes cover the Asian cuisines best known for their noodle dishes: Vietnamese, Thai, Chinese, Japanese and Korean. They include all the classics that are already well-loved in the West–from Vietnamese Pho to Korean Japchae, and Pad Thai to Chinese Wonton Noodles. Rice. Noodles. Yum. : Everyone’s Favorite Southeast Asian Dishes by Abigail Sotto Raines Born and raised in the Philippines, Abigail Raines traveled extensively in Southeast Asia to bring its flavors right to your plate. Her travels taught her that noodles and rice